Spinach Cannelloni with Fontina

Can't decide between Alfredo or marinara with your pasta party tonight? Enjoy both in one delicious skillet casserole with this cheesy stuffed pasta recipe.

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3.5 by 6 people

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  • Makes: 6 servings
  • Prep: 35 mins
  • Bake: 25 mins 375°F
  • Stand: 10 mins

Spinach Cannelloni with Fontina

Directions

  1. Cook pasta according to package directions; drain. Preheat oven to 375 degrees F. For filling, in an extra-large skillet cook fennel and garlic in hot oil over medium heat for 3 to 4 minutes or until tender. Add spinach; toss with tongs about 2 minutes or until wilted. Transfer spinach mixture to a medium bowl. Stir in ricotta cheese, egg, Parmesan cheese, Italian seasoning, and lemon peel.
  2. Spread half of the marinara sauce (1 cup) over the bottom of a 3-quart rectangular baking dish. Using a small spoon, fill pasta with ricotta mixture. Arrange pasta on top of marinara sauce in baking dish. Spoon the remaining marinara sauce down center of pasta in baking dish. Pour Alfredo sauce over pasta, spreading evenly. Sprinkle with fontina cheese.
  3. Bake, uncovered, for 25 to 30 minutes or until bubbly around the edges. Let stand for 10 minutes before serving.

From the Test Kitchen

Make Ahead:

Prepare casserole; cover and chill overnight. To bake: Preheat oven to 375 degrees F. Uncover and bake 35 minutes. Let stand as above.

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Nutrition Facts (Spinach Cannelloni with Fontina)

  • Per serving:
  • 637 kcal ,
  • 36 g fat
  • (19 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 154 mg chol. ,
  • 1284 mg sodium ,
  • 47 g carb. ,
  • 5 g fiber ,
  • 8 g sugar ,
  • 30 g pro.
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